Name: Rhubarb Crisp Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 5 cups fresh rhubarb (chopped into 1/2-inch pieces); 3/4 cup granulated sugar; 2 tablespoons cornstarch; 1 teaspoon vanilla extract; 1 tablespoon lemon juice; 1 cup old-fashioned rolled oats; 3/4 cup all-purpose flour; 1/2 cup brown sugar (packed); 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1/2 cup unsalted butter (cold and cut into small cubes)

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If you’re craving a dessert that tastes like pure sunshine with every bite, this Rhubarb Crisp Recipe is exactly what you need. Tart, juicy rhubarb tucked beneath a blanket of buttery, cinnamon-scented oat topping creates a play between sweet and tangy that’s simply irresistible. Whether you grew up harvesting rhubarb in your backyard or you’ve just discovered its pretty pink stalks at your local market, this crisp delivers those nostalgic, homey vibes with a modern, foolproof twist. Trust me, sharing a warm spoonful with friends or family will instantly brighten any spring or summer day!

Ingredients You’ll Need

The beauty of this Rhubarb Crisp Recipe lies in its simplicity—just a handful of wholesome ingredients come together to create a dessert that tastes far more special than the sum of its parts. Each element plays a crucial role, from the vibrant tartness of rhubarb to the golden crunch of oats.

Fresh rhubarb (5 cups, chopped): The star of the show bringing bright color and signature tang—make sure it’s firm and crisp for the best texture.
Granulated sugar (3/4 cup): Balances rhubarb’s tartness, but you can adjust based on your preferred sweetness or the sourness of your rhubarb.
Cornstarch (2 tablespoons): Thickens the juicy filling so each serving is perfectly saucy, not watery.
Vanilla extract (1 teaspoon): Adds floral undertones that mellow and enhance the rhubarb’s flavor.
Lemon juice (1 tablespoon): Highlights the freshness of the fruit and sharpens all the flavors.
Old-fashioned rolled oats (1 cup): Essential for that rustic, heartwarming crisp topping—avoid instant oats, which get mushy.
All-purpose flour (3/4 cup): Helps create those delicious crumbly clusters in the topping.
Brown sugar (1/2 cup, packed): Infuses the topping with caramel-like richness and beautiful color.
Cinnamon (1/2 teaspoon): Adds gentle spice and warmth, making the topping feel extra cozy.
Salt (1/4 teaspoon): Just enough to round out the flavors and keep the dessert from tasting flat.
Unsalted butter (1/2 cup, cold and cubed): The secret to that golden, melt-in-your-mouth crisp—you want it cold so the topping stays crumbly.

How to Make Rhubarb Crisp Recipe

Step 1: Prep Your Tools and Oven

Start by preheating your oven to 375°F (190°C). Get out your 9×9-inch baking dish and give it a quick grease with butter or nonstick spray—this ensures a mess-free serving later.

Step 2: Combine the Rhubarb Filling

In a large mixing bowl, toss together the chopped rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice. Make sure each ruby-pink piece of rhubarb gets evenly coated—this mixture is what creates that jammy, perfectly thick layer underneath the crisp topping.

Step 3: Spread the Rhubarb into the Dish

Pour your rhubarb mixture into the greased baking dish and use a spatula to spread it out in an even layer. This step is important for even baking and ensures every bite is loaded with saucy fruit.

Step 4: Mix the Crisp Topping

In another bowl, whisk together the rolled oats, flour, brown sugar, cinnamon, and salt. Drop in the cold, cubed butter and use your fingers or a pastry cutter to rub it into the dry mix until everything looks crumbly and resembles coarse sand. Those buttery chunks will bake up into irresistible golden clusters!

Step 5: Assemble and Bake the Rhubarb Crisp Recipe

Generously sprinkle the oat topping all over the rhubarb layer, making sure it’s evenly distributed (no naked patches!). Slide the dish into your preheated oven and bake for 35–40 minutes, or until the topping is a deep golden brown and you see sweet juices bubbling at the edges.

Step 6: Cool and Serve

Take your masterpiece out of the oven and let it cool for at least 10 minutes. This helps the filling thicken up a bit before you dig in—if you can wait that long! Serve warm, ideally with a cloud of vanilla ice cream or a spoonful of whipped cream for an extra treat.

How to Serve Rhubarb Crisp Recipe

Garnishes

Top your warm rhubarb crisp with a scoop of vanilla ice cream or a dollop of freshly whipped cream—both bring a cool, creamy contrast to the tart fruit and crunchy topping. For an extra pop of color and flavor, sprinkle on a few fresh strawberries, mint leaves, or a light dusting of powdered sugar.

Side Dishes

While this crisp is truly satisfying on its own, it’s lovely alongside a simple brunch spread—think brunch quiche, savory scones, or a platter of fresh fruit. For a dinner dessert, pair it with hot coffee, black tea, or a glass of sparkling wine to elevate the experience.

Creative Ways to Present

Want to impress your guests? Try baking individual rhubarb crisps in small ramekins—everyone gets their own perfectly portioned dessert. You can also serve the crisp in mason jars for a rustic picnic feel. Layer in a little Greek yogurt or lemon curd for a parfait-style treat!

Make Ahead and Storage

Storing Leftovers

Leftover Rhubarb Crisp Recipe keeps beautifully! Simply cover the baking dish tightly with foil or plastic wrap and refrigerate. It will stay fresh for up to 4 days, and the flavors only deepen as it rests.

Freezing

Good news for planners: you can freeze this crisp after baking. Let it cool completely, then wrap well with foil and pop it in the freezer for up to 3 months. When you’re ready, thaw overnight in the fridge.

Reheating

To bring your rhubarb crisp back to life, reheat individual portions in the microwave, or warm the whole dish in a 350°F oven until heated through and bubbly again. A brief re-bake will rejuvenate the topping, making it crispy once more.

FAQs

Can I use frozen rhubarb in this Rhubarb Crisp Recipe?

Absolutely! Just thaw and drain frozen rhubarb before using to avoid excess liquid in the filling. The rest of the recipe stays the same, and the flavor is just as bright.

What if my rhubarb is very tart?

If you know your rhubarb packs an extra sour punch, you can increase the sugar in the filling up to 1 cup. Taste a small bit before baking to make sure the balance is right for you.

Can I make the topping gluten-free?

Yes! Simply swap the all-purpose flour for your favorite gluten-free blend, and make sure your oats are certified gluten-free. The result will still be fabulously crisp and delicious.

Is it possible to add other fruits to this Rhubarb Crisp Recipe?

Definitely—strawberries, raspberries, or apples pair spectacularly with rhubarb. Try replacing up to half the rhubarb with chopped fruit of your choice for a twist.

Why is my crisp topping soggy?

A crisp topping can turn soggy if there’s too much liquid in the filling. Make sure to use the right amount of cornstarch and avoid overloading with fruit. Also, be sure to let it bake until the topping is deeply golden and the filling bubbles!

Final Thoughts

There’s just something about sharing a scoop of this Rhubarb Crisp Recipe that brings pure joy to any table. Whether it’s your first time working with rhubarb or you’re a lifelong fan, this easy, classic dessert is sure to be a hit. Give it a try—you might just discover your new springtime favorite!

Rhubarb Crisp Recipe

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4.5 from 15 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Rhubarb Crisp recipe is a delightful dessert that perfectly balances the tartness of fresh rhubarb with a sweet and crunchy oat topping. It’s a classic spring dessert that is easy to make and always a crowd-pleaser.

Ingredients

Scale

Rhubarb Filling:

5 cups fresh rhubarb (chopped into 1/2-inch pieces)
3/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 tablespoon lemon juice

Oat Topping:

1 cup old-fashioned rolled oats
3/4 cup all-purpose flour
1/2 cup brown sugar (packed)
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter (cold and cut into small cubes)

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Instructions

Preheat the oven: Preheat oven to 375°F (190°C).
Prepare the rhubarb filling: In a large bowl, toss the chopped rhubarb with granulated sugar, cornstarch, vanilla extract, and lemon juice until evenly coated. Spread the mixture in a greased 9×9-inch baking dish.
Make the oat topping: In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and work it into the dry ingredients until crumbly. Sprinkle the oat mixture over the rhubarb.
Bake: Bake for 35–40 minutes until golden brown and bubbly. Let cool for 10 minutes before serving. Enjoy warm with optional ice cream or whipped cream.